Thank you for such detail video. It helps a lot. May I know what is the Hydration for your pasta Madre? Do we need to knead it till smooth before the 3 lamination? Lastly, can you share how do you strengthen your PM for panettone making? 🙏🏻 Thank you once again.
Thank you so much for your kind words. My hydration is around 45%. It is best to have good development, you don't need to knead it the whole time. Let it rest and it will become more easier to work with.
The best way to strengthen your PM is to focus on temperature control and consistency. You need make sure that your PM is tripling in 3 to 4 hours at 28 to 30C.
Hi, thanks for sharing this video! I’m just starting a pasta madre and have experimented with storing it in water and bound, but i can’t say I love either method… in water I worry about it breaking down/disintegrating and when I bind it it comes out very sticky and hard to remove from the plastic. Do you think this is a temperature issue? We don’t have a wine cooler to keep it in and our ambient temp is around 68 degrees… any tips would be greatly appreciated! (Feeding either every 12 or 24 hours 1/1/0.35-0.45 currently. It’s been about 12 days so far, haven’t baked anything with it yet but it seems strong)
Hi Richard! I use King Arthur bread flour for maintenance. It gives me great results and it’s a more affordable and sustainable option for me. I did just get a new bag of molino pasini flour and I’ll be experimenting just to see how much of a difference it can make. Def. follow me on Instagram for more Panettone content and I’ll be launching a patreon soon where I’ll be sharing my experiments in more detail.
@@oliabakes Thank you so much for the reply! I've been using KA bread flour as well! My concern with King Arthur bread flour is the fact it has a lower falling number (due to malt, etc.) and the dough tends to not hold up well to longer fermentations (kinda breaks down, gets sticky). What feeding ratio do you use for parking over night, and what temperature do you set your wine cooler? (Do you just do 1:1:.45 for everything?) Thanks again!
@@richardyang5743 Hi Richard! You are very welcome. Yes, I def. have the same concerns as you about KA lower falling number and addition of malt (enzyme activity can def be out of control). Those are the primary reasons I don’t use KA flour for the actual panettone. Although I have made panettone successfully with KA flour the formula I used was very different from the formula for my other panettones, you definitely have to adjust to the ingredients and environment you are baking in. Having said that, my overnight maintenance ratio is 1:1:.45 and my wine cooler is at 60F or 16C.
@@oliabakes Yes, for sure! So do you do 3 refreshes with the Pasini flour to "wash out" the KA flour when the time comes to make panettone, or do you just do the warm preparatory refreshments with KA? And you maintain 1 warm refresh daily 1:1:.45 (28C?, 30C?)? I wonder if keeping it at a lower hydration + higher temp (~40-42%, 18C) would have a similar effect to the more moderately-high hydration + lower temp. Lower hydration could have a bigger impact than temperature on the flour since alpha-amylase requires water to hydrolyze starch chains. I might test this out if you haven't already, since I'm just starting to bind my LM.
I have seen panettone bakers do different things here. Some don’t leave it out and place it directly into the fridge, some leave at room temperature (19-21C) between 20 minutes to an hour, others leave at 30C for 20 minutes before moving it to the fridge. There are a lot of approaches.
@@mugur81 Hi! I can quickly share in the comments and will hopefully be making another video soon. Yes, I leave mine in a wine cooler (best way for me to control temperature in Texas) at 16C or 60F. I leave for about 19 to 24 hours depending on my own schedule. Hope this helps.
Hi! I am working on creating videos that go through the different steps of making good Panettone. You can also find my Panettone content on my instagram page, @ogi_the_yogi.
Thank you for such detail video. It helps a lot.
May I know what is the Hydration for your pasta Madre? Do we need to knead it till smooth before the 3 lamination?
Lastly, can you share how do you strengthen your PM for panettone making? 🙏🏻
Thank you once again.
Thank you so much for your kind words. My hydration is around 45%. It is best to have good development, you don't need to knead it the whole time. Let it rest and it will become more easier to work with.
The best way to strengthen your PM is to focus on temperature control and consistency. You need make sure that your PM is tripling in 3 to 4 hours at 28 to 30C.
Thanks for the video. I am very new to this and I really want to learn because it is so fascinating. Thank
Thank you ☺️
Thanku
How often do we need to feed it? After removing from fridge
Hi! Can you explain a little bit more by what you mean here? I am not sure I understand the question. Don't want to provide you with the wrong answer.
Hi, thanks for sharing this video! I’m just starting a pasta madre and have experimented with storing it in water and bound, but i can’t say I love either method… in water I worry about it breaking down/disintegrating and when I bind it it comes out very sticky and hard to remove from the plastic. Do you think this is a temperature issue? We don’t have a wine cooler to keep it in and our ambient temp is around 68 degrees… any tips would be greatly appreciated! (Feeding either every 12 or 24 hours 1/1/0.35-0.45 currently. It’s been about 12 days so far, haven’t baked anything with it yet but it seems strong)
Dont plastic. It keeps moisture in thats why it is sticky. Just use linen, wrap and keep in a container in the fridge.
What flour do you use for feeding your LM (for binding)? Panettone flour (like Molino Pasini), or some bread flour (like King Arthur?)
Hi Richard! I use King Arthur bread flour for maintenance. It gives me great results and it’s a more affordable and sustainable option for me. I did just get a new bag of molino pasini flour and I’ll be experimenting just to see how much of a difference it can make. Def. follow me on Instagram for more Panettone content and I’ll be launching a patreon soon where I’ll be sharing my experiments in more detail.
@@oliabakes Thank you so much for the reply! I've been using KA bread flour as well! My concern with King Arthur bread flour is the fact it has a lower falling number (due to malt, etc.) and the dough tends to not hold up well to longer fermentations (kinda breaks down, gets sticky). What feeding ratio do you use for parking over night, and what temperature do you set your wine cooler? (Do you just do 1:1:.45 for everything?) Thanks again!
@@richardyang5743 Hi Richard! You are very welcome. Yes, I def. have the same concerns as you about KA lower falling number and addition of malt (enzyme activity can def be out of control). Those are the primary reasons I don’t use KA flour for the actual panettone. Although I have made panettone successfully with KA flour the formula I used was very different from the formula for my other panettones, you definitely have to adjust to the ingredients and environment you are baking in. Having said that, my overnight maintenance ratio is 1:1:.45 and my wine cooler is at 60F or 16C.
@@oliabakes Yes, for sure! So do you do 3 refreshes with the Pasini flour to "wash out" the KA flour when the time comes to make panettone, or do you just do the warm preparatory refreshments with KA? And you maintain 1 warm refresh daily 1:1:.45 (28C?, 30C?)?
I wonder if keeping it at a lower hydration + higher temp (~40-42%, 18C) would have a similar effect to the more moderately-high hydration + lower temp. Lower hydration could have a bigger impact than temperature on the flour since alpha-amylase requires water to hydrolyze starch chains. I might test this out if you haven't already, since I'm just starting to bind my LM.
Hi How long can I leave it in the refrigerator without using it?
If you use a fridge for storage between feedings, how long should it stay outside and at what temperature before putting it at 4C for rest?
I have seen panettone bakers do different things here. Some don’t leave it out and place it directly into the fridge, some leave at room temperature (19-21C) between 20 minutes to an hour, others leave at 30C for 20 minutes before moving it to the fridge. There are a lot of approaches.
@@oliabakes Can you share your approach? How do you rest it? In the fridge or at 16-17 C?
@@mugur81 Hi! I can quickly share in the comments and will hopefully be making another video soon. Yes, I leave mine in a wine cooler (best way for me to control temperature in Texas) at 16C or 60F. I leave for about 19 to 24 hours depending on my own schedule. Hope this helps.
Please can you show us how to make the paste madre. How to bake with. How long can I keep it in the fridge?
Yes 🙌 ! I need to make more videos 😊 thank you for the encouragement!
Thank you
Thank you for watching!
Onde está bom panetone?
Hi! I am working on creating videos that go through the different steps of making good Panettone. You can also find my Panettone content on my instagram page, @ogi_the_yogi.
Тупо было снять видео и закрыть все действия субтитрами🤦♀️
Здравствуйте, субтитры можно убрать. 😊